dinner

Learn how to smoke chicken thighs in two hours or less! It’s as easy as setting and forgetting them in the smoker and they come out so juicy and flavorful.

When I was trying to figure out how to smoke the best chicken thighs, I was surprised that it wasn’t even taking me two hours on the smoker to get the flavor and texture I was searching for.

For me, the perfect smoke time is right between 1 and a half to 2 hours, but I’ll explain why in a minute.

I have to stop and brag about these babies. The marinade! The juiciness! The smoke kissed exterior and juicy center! These really take the cake, my friends.

The only thing to note here is that you really really need to know that these only serve 4 people. Maybe 3. I could honestly eat the whole 2.5lb plate myself.

So…multiply the recipe according, folks. That’s all!

All about the best, smoked chicken thigh marinade

A lot of the success with this recipe has to do with the marinade. You could use this with grilled chicken thighs – try my hot honey ones, too! – roasted, pan-seared – whatever (a flip flop – where my Guy Fieri fans at?).

I will tell you that the longer you let this go towards the 24 hour mark the better. More flavor, more better, no?

What kind of smoker do you use?

I use a Traeger Grill and I absolutely love it. I have the Pro 575 and the Pro 34! It’s a wood pellet grill so it acts as a grill and/or smoker but runs off of wood pellets. It creates an amazing flavor.

You can use a traditional smoker for this, but keep reading below to find out why I like using a wood pellet grill.

What temperature do you smoke chicken thighs at?

As I mentioned above, I use a Traeger wood pellet grill which allows me to preheat my “smoker” to 450F, get a sear on my chicken, and then drop the heat to 225F and let it get all smoky, tender and delicious. I don’t have to swap machines and I get that lovely little char + the smoke without hardly lifting a finger.

You can use a regular smoker and just smoke at 225F, or start by searing it on the grill real fast and then pop it on the smoker to finish. This lessens the cooking time a bit, making it quicker to get your chicken dinnahhh! The world is your oyster – or chicken thigh.

How to Smoke the Best Chicken Thighs in 2 Hours | Paleo Friendly

Description

Learn how to smoke chicken thighs in two hours or less! It’s as easy as setting them and forgetting in the smoker and they come out so juicy and flavorful.

Scale

Ingredients

2 and 1/2 lbs. skinless chicken thighs*

1/4 cup olive oil

1/4 cup balsamic vinegar

3 Tbsp. coconut aminos

3 Tbsp. water

1 and 1/2 Tbsp. cayenne pepper hot sauce (like Frank’s)

1 Tbsp. coconut sugar

1 orange, juiced

1 lime, juiced

3 garlic cloves, smashed and minced

2 tsp. salt

Instructions

Add all of the ingredients to a zip top bag or a bowl with a lid.

Mix well to make sure the chicken is coated.

Place in the fridge for 12-24 hours to marinate, the longer the better.

When you’re ready to smoke, remove the chicken from the fridge and let it come to room temperature in the marinade while you preheat the smoker.

If you’re using a Traeger or wood pellet smoker, preheat to 450F. I like to sear my chicken before I smoke it for 5 minutes, it gives more flavor. If you’re using a traditional smoker, you can skip this step, you just may need to smoke a bit longer*.

Place the chicken on the smoker/grill directly from the marinade. DO NOT rise or pat dry. Sear the chicken at 450F for 4-5 minutes. Keep the lid closed during the searing. Flip the chicken, close the lid, and adjust the temperature to 225F.

Let the chicken smoke for 1 and 1/2-2 hours, or until the internal temperature reaches 165F and the juices are running clear. I like to check my chicken at the 1 and 1/2 hour mark because it’s often done.

Remove it from the smoker, cover with foil, and let it rest for at least 10 minutes before serving.

Notes

For this recipe I used boneless, but you can do bone in. I actually always use skinless for this recipe because I always have them on hand, so if you have skin on thighs, just remove it if you want. You may need to add 15 minutes or so to your cook time for bone-in thighs, but it may be even juicer!

If you’re using a standard wood smoker and not a wood pellet grill like Traeger, you can either sear your chicken on the grill over medium-high heat for 5 minutes and then place in the smoker that’s preheated to 225F, or place them directly in the smoker heated to 225F and smoke for 15-30 minutes longer, or until they’re fully cooked.

Classic Shepherd’s Pie made with venison is prepared in the Instant Pot. You won’t believe how easy it is to make mashed potatoes and the filling!

My hubby J LOVES Shepherd’s Pie. We’ve both got some pretty strong Irish roots & when St. Patrick’s day rolls around, I know there’s one thing on his mind.

Beer & potatoes.

The best way to a man’s heart is through his stomach, so to the kitchen I go. I created this Venison Shepherd’s Pie recipe a few years back, and it remains popular. It’ actually Whole30 approved (no beer) & uses up an influx of stew meat we had laying around. So, give that version a try, too!

BUT, this Shepherd’s Pie is more closely tied to the classic. Ground meat, beer, peas & creamy mashed potatoes. It’s amazing to me how easily everything comes together in the Instant Pot!

I’ll show you how easy it is!

You start by cooking potatoes in the Instant Pot. You keep the skin on so they can steam inside themselves. When they’re soft, you start the ground beef & veggie filling by using the saute function.

You’ll add veggies to the venison mixture. Note that you can also use ground beef or lamb! It’s important to add the tomato paste with the spices and seasoning so it has a chance to open up.

Then, the glorious beer goes in, and you scrape up the bits on the bottom of the pot. Now, I like to dump my cooked filling and mashed potatoes into a casserole dish and broil to get a crispy top, but this is optional. You can certainly just spoon the mashed potatoes over the cooked filling in the Instant Pot and call it a day!

Instant Pot Venison Shepherd’s Pie

Description

Classic Shepherd’s Pie made with venison is prepared in the Instant Pot. You won’t believe how easy it is to make mashed potatoes and the filling!

Scale

Ingredients

3lbs. gold potatoes (about 7–8 medium potatoes)

1 cup water

1 cup warm milk

4 Tbsp. butter, divided

2 tsp. salt, divided

1 and 1/2 tsp. pepper, divided

1 lb. ground venison (or beef, turkey or lamb)

1 large, yellow onion, diced

1 and 1/2 cups diced carrots

1 and 1/2 cups celery

3 garlic cloves, minced

1 (6oz.) can tomato paste

1 tsp. dried thyme

1/2 tsp. ground sage

1 cup dark beer, like Guinness or a stout

1 cup frozen peas

Instructions

Scrub the potatoes and plate the wire rack in the bottom of the Instant Pot. Add the water and potatoes to the pot.

Place on the lid, make sure the knob is turned to sealing and select Pressure Cook or Manual for 15 minutes on high. Let the cycle run, do a 5-minute natural release, and then carefully perform a manual release.

Transfer the potatoes to a large bowl, and discard the water. If you want peeled potaotes for your mash, you can peel them when they’re cool to the touch, but I like to leave my skins on for texture.

Add the warm milk and 3 tablespoons of the butter, 1 teaspoon of the salt, and a half teaspoon of the pepper to the potatoes and mash. You can use a ricer or a or an electric mixer if desired, just make sure the milk is warm. This helps with texture. Set the mashed potatoes aside.

Return the pot to the Instant Pot and add the remaining butter. Set it to Saute for 25 minutes on high.

After about 3 minutes, and the butter has melted, add the ground venison to the pot.

Saute until browned, about 5-7 minutes.

Add the onion, carrots, and celery. Cook for an additional 5 minutes, until they start to soften.

Finally, add the beer and let the cycle finish, scraping any bits off of the bottom of the pan for flavor.

Once the cycle has finished, stir in the peas. The hot filling will cook them just enough so that they’re not mushy.

Pour the filling into a 9×13 inch casserole dish. Top with the mashed potaotes and spread into an even later.

Turn the oven to lo broil and place the Shepherd’s Pie on the middle rack of the oven. Broil for 5-7 minutes, checking frequently, until the top is golden and crispy.* Enjoy!

Notes

I like to dump my cooked filling and mashed potatoes into a casserole dish and broil to get a crispy top, but this is optional. You can certainly just spoon the mashed potatoes over the cooked filling in the Instant Pot and call it a day!

I’m showing you How To Roasted Chicken Thighs (bone-in) to simplify a kitchen staple and give you an easy, healthy meal. The juiciest chicken ever!

So, you find some chicken thighs on sale…

You’re meandering through the grocery store, and eventually, you make your way over to the meat aisle. You scan the cases for the hottest deals and $1.99lb chicken comes into your peripheral view. You all but run over to see what you’re going to score for dinner and then you see it “BONE-IN chicken thighs”. Umm…gross. What are you supposed to do, touch bones or something? You don’t know how to butcher a chicken. You pick up a pack of boneless, skinless chicken breasts for double the price and leave the store feeling defeated.

Sound like you? That was me, too!! For some reason, whenever we see bone-in anything it automatically triggers anxiety for some of us. I get it! Are you supposed to remove the bone before cooking? Leave it in? When do you take it out? How do you know if it’s cooked?! The questions are honestly endless. Try my Instant Pot Chicken Thighs for another easy way!

Okay everybody – take a deep breath. I’m going to show you. Even if this is your first time cooking with chicken, you can totally do this. The secret to cooking wonderful roasted chicken thighs (or breasts) is to roast them with skin on and bone in.

Why bone-in, skin on roasted chicken thighs?

Because this literally traps the flavor and the moisture so when you’re through cooking, you have an incredibly flavorful piece of meat that is anything but ordinary. When it’s time to eat the chicken, I simply remove the skin and eat around the bone, or, I wait for it to cool and remove the bone and skin by pulling on each gently.

One more thing before we begin – DO NOT THROW AWAY THE BONES AND THE SKIN. I repeat, do not throw away the bones and the skin. Because if you set them aside, you can literally toss them into your slow cooker with scrap veggies, onions, and garlic, fill to the brim with water, add a dash of ACV, and let it sit on low for 24 hours to make chicken bone broth. Like, is that a LIFE HACK or what, people?! Here’s the bone broth recipe I use by Danielle Walker with Against All Grain. This will make about $15 worth of chicken bone broth.

How To Roast Bone-In Chicken Thighs

Description

I’m showing you How To: Roast Bone-In Chicken Thighs to simplify a kitchen staple and give you an easy, healthy meal. The juiciest chicken ever!

Scale

Ingredients

1 lb. skin-on, bone-in chicken thighs

2 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. ground sage

2 tsp. sea salt

1/2 tsp. black pepper

1 Tbsp. + 1 tsp. of olive oil – 1 tsp. for each thigh

Instructions

Thirty minutes prior to baking, grab your chicken thighs out of the fridge and allow them to come to room temp. This allows for more even cooking.

Preheat your oven to 400 degrees.

Get out a baking sheet and line it with parchment paper or spray with olive oil.

Measure all of your spices, salt, and pepper into a small ramekin or bowl. Mix the spice rub together.

Remove your chicken from the package and pat dry with a paper towel. Lay the pieces on the baking sheet and drizzle with olive oil.

Next, evenly divide the spice mixture between each piece of chicken, and rub the mixture in, making sure to get a good bit of it under the skin. This will lock in moisture from the oil and flavor from the spices.

Place the chicken into the preheated oven for approximately 30-32 minutes or until a cooking thermometer reads 165 degrees. There should be no pink left in the middle. Before cutting or eating the chicken, PLEASE PLEASE PLEASE allow it to rest for around 10 minutes to seal in the moisture you so carefully tried to create.

Once you eat or remove the bones and skin, be sure to save them for chicken bone broth!

this post was published March 2017 and was updated and republished February 2019.

Warm quinoa, cauliflower and chicken with curry spices all tied together with slivered almonds and cranberries make this a perfect, quick, and easy meal.

On the weekdays, if I’m not making something for the blog or a client, I’m in just as much of a pinch during dinner time as most of you. I usually work until 5:30-6 pm or I head to a 4:30pm workout class and don’t get home until around 6 pm.

So, dinner isn’t usually started until later and we’re lucky if we’re sitting down at 7:30. I love a good one pot or pan dinner that I can throw together. Bonus if it makes good leftovers.

This curried chicken and quinoa casserole fits that bill perfectly. You cook the quinoa while you saute the chicken and cauliflower. Mix it all together with curry spices and top with slivered almonds and cranberries.

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This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do.

We all know that tenderloin is like thaaa best cut of venison. It’s totally cherished in our household, and you don’t get much of it, so this year I decided I wanted to smoke some of ours this year for something really special. My husband J was blessed enough to harvest an Ohio buck this year, so the recipes have been coming at your guys like crazy! For more of my favorites, grab my free e-book!

The marinade here is what makes this so good, it’s a lot like my All-Purpose Marinade. It’s really citrus forward, which is great for venison because it’s such a rich, gamey meat. I like to let this marinate for at least 4 hours, or overnight. The longer you leave it, obviously, the more flavorful it will be.

I use a wood pellet smoker by Traeger Grills and I LOVE it! They were kind enough to send me a grill this fall and we’ve been having so much fun playing around with it. I recently made this Smoked Venison Brisket with a spicy rub and it’s also amazing to make on the Traeger.

Smoked Venison Tenderloin

Description

This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do. I make this in my Traeger Wood Pellet Smoker, but you could do this in any smoker.

Scale

Ingredients

1 lb. venison tenderloin or backstrap

1/4 cup lemon juice

1/4 cup olive oil

5 garlic cloves

1 tsp. salt

1 tsp. ground black pepper, plus more for serving

Instructions

Put the venison tenderloin, whole, into a zip-style bag or large bowl.

Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.

Pour the marinade over the venison and massage it in. Refrigerate and marinate for at least 4 hours, or up to overnight.

When you’re ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker.

Set and preheat your smoker to about 225 F degrees.

Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at 130 F for rare, and 140 F for medium rare. Don’t cook it to medium, you want it nice and juicy!

Let it rest for 10 minutes before slicing and topping with extra cracked black pepper.

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

I have to confess that ground venison is sometimes not my favorite thing. I really don’t love that iron like flavor it can sometimes add. I was raised always having turkey or ground beef, so it’s normally my goal to kind of try to hide the flavor a little bit.

My husband J just harvested a beautiful buck this year, and we believe in respecting your harvest. So, to the kitchen I go!

We had friends over for dinner the other week, and I spent the day testing recipes & hoped these meatballs would be a big hit. I made a double batch of the below so I could freeze half to reheat on a busy day. Just omit the meat in my weeknight bolognese recipe for an easy sauce!

Well, it’s safe to say that I’m not sure how many meatballs actually MADE it to the freezer, as soon as these came out of the oven J and I were munching on them all day like they were candy! I kid you not – these are amazing.

We are going to use a little bit of ground pork to add flavor and fat here. But, I think the big secret is the bit of red wine vinegar. I add it when I’m done sauteing the onions and garlic to add to the meat before baking them.

Always always saute your onions and garlic before adding them to things like meatballs and meatloaf. That raw flavor won’t bake out, if you ask me.

Then you roll them up.

And bake them off.

Don’t worry if the fat renders out. Just scoop the meatballs out around it, and let them cool and freeze them for later, or add them right into your favorite sauce before serving.

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Best Ever Venison Meatballs

Description

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

Scale

Ingredients

2 Tbsp. olive oil

1 yellow onion, finely diced

4 garlic cloves, minced

1 Tbsp. red wine vinegar

1 Tbsp. Italian seasoning

1 tsp. salt

1/2 tsp. pepper

1 lb. ground venison

1/2 lb. ground pork

1 egg

1/4 cup almond meal

Instructions

Preheat the oven to 375 F.

Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.

Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).

Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.

Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.

Remove any fat that has rendered off the meatballs.

Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.

Juicy golden raisin glazed skillet chicken thighs pair perfectly with Brussels sprouts for an easy dinner that is crazy impressive. You won’t believe the caramelized flavor on that chicken.

This is my new favorite dinner. Honestly.

I served it a few weeks ago the first time my family came to hang at our new house. It’s easy enough to absolutely throw together on a weeknight but it’s really quite impressive. People may give you the ‘ole hairy eyeball when you tell them you’re mashing up golden raisins and capers but trust me. Honestly, have I ever lead you astray where chicken thighs are concerned (read: no – these easy chicken thighs have been the most popular on my site for at least a year! They’re that good.)?

Anywho back to the golden raisin and caper glaze. It’s to die for. It’s perfectly sweet and briny and it gets this crazy great caramelization on it when you cook everything together. The only thing I’ll ask of you, make sure you follow the directions and get a nice crust on that chicken before finishing it in the glaze in the oven. Makes all the difference.

Come on, look at that sauceeee you guys!! Try this and show me – tag me on Instagram and use #missallieskitchen

Golden Raisin Glazed Skillet Chicken with Brussels Sprouts

Description

Looking for a simple and impressive dinner? This juicy golden raisin glazed skillet chicken thigh recipe pairs perfectly with Brussels sprouts. You won’t believe the caramelized flavor on that chicken.

Scale

Ingredients

For the Brussels:

1 lb. Brussels sprouts, halved

1 tsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

For the chicken:

3 Tbsp. maple syrup

2 + 1/2 Tbsp. apple cider vinegar

1 tsp. Dijon mustard

2 shallots, thinly sliced

1/4 cup golden raisins

1 Tbsp. capers

1 tsp. olive oil

1 + 1/2 lb. boneless, skinless chicken thighs

1/4 tsp. black pepper

1 pinch salt

Instructions

Remove the chicken from the refrigerator and allow it to come to room temperature on the counter.

Preheat the oven to 400F.

Halve the Brussels.

Lay them on a sheet pan and drizzle them with the olive oil, salt, and pepper. Place them into the oven and set the timer for 25 minutes.

Mix together the maple syrup, apple cider vinegar, and Dijon. Add in the shallots, raisins and, capers, and allow this to sit while you sear the chicken thighs so the raisins have time to soak up the juices.

After you put the Brussels into the oven, heat a cast iron skillet over medium-high heat. Add the olive oil.

Add the chicken thighs and season with salt and pepper. Sear on each side for about 2-3 minutes. Turn the heat off and pour the sauce over the chicken. Toss the chicken in the sauce

Immediately cover the skillet with foil and pop it into the oven to finish cooking.

Cook the chicken for about 10 minutes, or until the juices run clear and the internal temperature is 165F. Remove the vegetables when they’re soft and crispy. Everything should be done at about the same time to make it easy on you.

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Venison Shepherd’s Pie combines tender venison, veggies and mashed potatoes for a simple & impressive way to use up holiday leftovers!

Chances are, right about now, you’re up to your ears in Holiday planning. And, if you are lucky enough to have Thanksgiving leftovers, I’m betting that you’re trying to get really creative with those leftover mashed potatoes, no?

Shepherd’s Pie is one of JMan’s favorite dishes, and his sweet momma makes it every year on St. Patrick’s Day for us. We are all VERY Irish. Since he was kind enough to fill our freezer with deer meat this fall, I’m returning the favor by whipping up this stick to your ribs classic. I tested this recipe before Thanksgiving, so I didn’t have any mashed potatoes on hand to use. The directions below include a simple method for whipping cooked potatoes with butter for the “crust” but use up those leftovers if you got ’em!

This Shepherd’s pie is impressive enough to serve to your holiday guests but easy enough to whip up on a weeknight.

This is really simple, you could probably get much more complicated and gourmet with it, but hey, easy is key this year. I wanted to use chunks of meat instead of ground meat like a traditional Shepherd’s Pie; I was just in the mood for a tender cut of venison. This is gluten-free, and if you use ghee in place of butter, completely dairy free, too!

If you don’t have access to venison (you could really just come over to my house), or if you aren’t a fan of the flavor, you can always use beef. The ratios will all be the same, your flavor will just be slightly different.

Instructions

Preheat oven to 375

Begin by boiling a pot of water.

Peel and cut your potatoes into eighths so they cook faster.

Once the water is boiling, add the potatoes and boil for 15-20 minutes until they are tender. Again, if you have leftover mashed potatoes, skip this step and set aside about 3-4 cups of the leftovers for the topping!

While the potatoes cook, dice the venison into bite-size chunks.

Heat a large pan or skillet on medium heat. Add 1 tbsp of butter and let it heat.

Add the chunks of venison and let them cook until slightly browned.

While the venison and potatoes cook, chop your veggies.

When the meat is browned, transfer it to a plate, and let it sit while you cook the veggies. Add the veggies to the hot pan and let them cook for 5-7 minutes before adding the garlic and thyme.

Let this cook for 2 more minutes, and add the stock, tomato paste, salt, pepper, and venison back into the pan. Let it go for two more minutes until everything is thick and combined.

Turn the burner off, and pour this into the bottom of your casserole dish.

By now, your potatoes will be done. Drain them, add them to a bowl, add 2 tablespoons of butter or ghee, 1 teaspoon of salt, and whip with a mixer or mash with a few forks. Dump this out onto the top of your venison filling and smooth everything well.

Bake for 25-30 minutes until the potatoes slightly start to brown on top. Serve up in generous portions with a giant hug.

This post was published in November 2016 and was updated in October 2018.

Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer.

I honestly don’t know how to fully describe how impressed I was with this instant pot venison stew the first time I made it. J was away for the weekend and I wanted to test something in the Instant Pot for the blog. I happened to have some beef broth laying around, and there was venison defrosted in the fridge. So, to the kitchen, I went.

I quickly diced up a mirepoix, or onions celery and carrots. That’s the base of any good French soup or stew. I kept the rest of the ingredients simple because I didn’t want anything fancy. I added a French spice blend called herbs de Provence. It’s lovely and Wal Mart actually has a great organic variety for under $3. So sorry, no substitutions there. So, get you some herbs de Provence, friends.

I sauteed in the IP, added my liquid ingredients and went along on my merry way. When I made this soup the first time, we were packing to move into our first home, so time was scarce.

I let the cycle finish, waited 10 minutes and I did a manual release because I wanted the stew to stop cooking. Then I casually scooped myself a bowl. I sat down on the couch to take a packing break and BAM.

The most tender piece of venison I’ve ever had in maaahhhh life, friends, because of the Instant Pot. I KID YOU NOT. This stew is honestly beautiful. It’s rustic, simple and even the most staunch venison opposer would probably fall in love with it. Instant Pot:1 Allie: 1 (I call this a win win situation).

This post has been sponsored by Kroger. As always, all opinions and thoughts remain my own and I’m proud to partner with brands I know and trust. Thanks for supporting Miss AK!

You know those creepy little memes with the caption titled “my friends at the end of summer vs. me at the end of summer” and there’s like those grief-stricken faces shifting around and then it flashes to some ridiculous human jumping around a pumpkin? I’m the human jumping around the pumpkin. I cannot help myself and I won’t apologize for being so basic and being excited about fall aka SOUP SEASON.

I’ve been testing this Easy Slow Cooker Chicken Tortilla Soup since like…well, July and I am PUMPED that it’s going live. I think I missed the bus with tortilla soup – everyone has been crazy about it for years and I just started making it. I guess I just didn’t realize how easy it was? Oh well, making up for it now!

Speaking of easy, I actually ordered all of the pantry ingredients, aka the broth, tomatoes, corn, beans and most importantly the chips from Kroger.com! Yes…Kroger now ships right to your front door. Here’s why I’m so excited: I don’t have a Kroger around me. Kroger was my favorite grocery store when I lived in the South. They’re affordable but they have really great name brand products. When they emailed to see if I wanted to test out their new Kroger grocery shipping service I was all like “hooohumm, I don’t have a Kroger, womop womp womp”. BUT – it didn’t matter! They shipped right to me! And the best part – orders over $35 get free 2-day shipping. You have to try it!

So, check this out – right to my front doorstep! I basically always have peppers on hand and spare chicken in the freezer, so I didn’t even have to go to the store to make this one. You’re gonna love it!

To make it I just dump everything in the slow cooker:

Cook for 4 hours on high (you could do 8 on low, too) & shred the chicken. Then I add the tortillas to a bowl when I want to eat:

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Hey friend! Welcome to Miss Allie’s Kitchen. Around here, I serve up real food recipes from the heart. I’m a small town girl living in PA with my husband, and our dog – come read more about the team right here! You can expect to see a lot of real food recipes packed with veggies & even wild game that my husband harvests and provides for our family. Oh, and I can’t forget to mention my favorite dessert, pie. Kick off your boots and stay a while!